# Components:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 1/4 teaspoon ground cloves
→ Wet Ingredients
09 - 1/2 cup vegetable oil
10 - 2/3 cup granulated sugar
11 - 1/4 cup packed brown sugar
12 - 2 large eggs, room temperature
13 - 1 cup pumpkin purée (not pumpkin pie filling)
14 - 1/4 cup milk
15 - 1 teaspoon vanilla extract
→ Gingerbread Swirl
16 - 1/3 cup molasses
17 - 1/4 cup packed brown sugar
18 - 2 tablespoons unsalted butter, melted
19 - 1/2 teaspoon ground ginger
20 - 1/2 teaspoon ground cinnamon
21 - 1/8 teaspoon ground cloves
22 - 1/8 teaspoon ground nutmeg
# Method Steps:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until fully combined.
03 - In a large mixing bowl, blend vegetable oil, granulated sugar, and packed brown sugar with eggs until smooth. Add pumpkin purée, milk, and vanilla extract, stirring until incorporated.
04 - Gradually fold dry ingredients into the wet mixture, mixing just until the batter comes together. Avoid overmixing.
05 - In a separate small bowl, whisk together molasses, brown sugar, melted butter, ground ginger, cinnamon, cloves, and nutmeg until smooth.
06 - Fill each muffin cup about two-thirds full with pumpkin batter. Add a heaping teaspoon of gingerbread swirl onto each, then use a toothpick or skewer to gently swirl the batters together for a marbled effect.
07 - Bake in preheated oven for 20 to 22 minutes, or until a toothpick inserted in the center of a muffin emerges clean.
08 - Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
